Marry Me Chicken Tortellini is a creamy, cheesy, and comforting dish that brings together tender chicken, soft cheese-filled tortellini, and a luscious sun-dried tomato cream sauce. It’s a meal that feels special but is actually pretty simple to make, with flavors that everyone seems to love. The sauce is rich without being too heavy, and those little pockets of tortellini soak it up perfectly.
I always find that this dish makes for a great weeknight dinner when I want something cozy but a bit more exciting than the usual pasta routine. The combination of sun-dried tomatoes and creamy sauce adds a little brightness and indulgence that hits the spot right away. Plus, it’s one of those recipes that fills the whole kitchen with a delicious smell, making me excited to sit down and eat.
When I serve Marry Me Chicken Tortellini, I like to add a simple side salad or some garlic bread to round out the meal. It’s also a dish I wouldn’t hesitate to make when friends come over, because it’s impressive but easy, and everyone always asks for seconds. I think it really earns its name by feeling like a meal worth sharing and savoring together.
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless pieces cook quickly and stay tender. You can swap for chicken thighs if you prefer juicier meat, but cooking time might be a bit longer.
Sun-Dried Tomatoes: They add a tangy, sweet depth to the sauce. If you don’t have oil-packed ones, use dry and soak them in warm water first to soften.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or a mix of milk and cream cheese, but the sauce will be less thick.
Cheese Tortellini: Cheese-filled tortellini bring creamy bites. You could also use frozen or fresh tortellini with other fillings, or even ravioli for a twist.
Parmesan Cheese: Freshly grated Parmesan melts better and adds a nice nutty flavor. Pre-shredded works too, but the texture might change slightly.
How Do You Make the Sauce Creamy Without Breaking?
Getting a silky, smooth sauce is key here. To avoid curdling and ensure it thickens just right, follow these tips:
- Use medium-low heat when adding cream — too high and it might separate.
- Stir frequently after adding cream and broth to keep the heat even.
- Add Parmesan slowly, stirring to melt it completely before adding more.
- If the sauce seems too thick, add a splash of broth or cream gradually until perfect.
With gentle heat and steady stirring, the sauce will cling nicely to the chicken and tortellini, giving you a creamy, delicious finish.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken and making the creamy sauce all in one pan.
- Wooden spoon or silicone spatula – great for stirring without scratching your skillet.
- Medium pot – to boil the tortellini easily and drain without hassle.
- Colander – helps you drain the tortellini quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, heartier meal.
- Add mushrooms or sun-dried tomato pieces for extra texture and flavor.
- Stir in fresh basil or oregano at the end for a bright herby touch.
- Use spinach or kale to add more greens and make it a bit fresher.
How to Make Marry Me Chicken Tortellini?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (preferably oil-packed)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup freshly grated Parmesan cheese
- 1 package (about 9 ounces) refrigerated cheese tortellini
- 2 cups fresh baby spinach
- Fresh basil or parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This dish takes about 25-30 minutes from start to finish. You’ll spend time cooking the chicken, making the creamy sauce, boiling the tortellini, and combining everything together. It’s a fairly quick recipe perfect for a tasty weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
2. Make the Sauce:
Using the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stir everything to combine. Add red pepper flakes and bring the mixture to a gentle simmer. Reduce heat to medium-low, then slowly stir in the Parmesan cheese until the sauce thickens slightly.
3. Cook Tortellini and Combine:
Meanwhile, cook the cheese tortellini according to the package instructions until al dente. Drain the tortellini and add it to the skillet with the sauce and chicken. Stir in the fresh baby spinach until it wilts. Give everything a good mix and taste for seasoning, adding more salt, pepper, or red pepper flakes if needed.
4. Serve and Garnish:
Serve the creamy chicken tortellini hot, garnished with chopped fresh basil or parsley if you like. Enjoy this comforting and flavorful meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. Thaw in the fridge overnight or use the cold water method for quicker thawing. This helps ensure even cooking and prevents extra moisture in the dish.
Can I Substitute the Cream with a Lighter Option?
Absolutely! You can swap heavy cream for half-and-half or a combination of milk and cream cheese to lighten the sauce. Keep in mind the sauce may be less rich and a little thinner, so adjust cooking time slightly to let it thicken.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the sauce thickens too much, add a splash of chicken broth or cream when reheating.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and cook the chicken ahead of time, then refrigerate them separately. Cook the tortellini fresh when ready to serve, and combine everything just before eating for the best texture and flavor.
